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Traditional German Plum Cake (Zwetschgenkuchen)

A delightful cake made with ripe plums, featuring a buttery crust and warming cinnamon, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour for a tender cake texture
  • 0.5 cups granulated sugar balances the tartness of the plums
  • 0.5 cups unsalted butter adds richness
  • 2 large eggs essential for structure
  • 1 tsp vanilla extract enhances the flavor
  • 0.5 tsp baking powder helps the cake rise
  • 0.5 tsp salt balances sweetness
  • 4-5 medium plums pitted and sliced, the star of the show
  • 1 tsp cinnamon adds warmth and depth

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside.
  2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined.
  6. Pour the batter into the prepared pan, spreading it evenly.
  7. Gently arrange the sliced plums over the top, pushing them slightly into the batter.
  8. Dust the top of the cake with cinnamon.
Baking
  1. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.
Cooling
  1. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  2. Serve warm or at room temperature.

Notes

Use ripe plums for maximum flavor; don’t skip the cinnamon. Add powdered sugar glaze for extra sweetness. Store leftovers in an airtight container for up to 3 days.